Once you try the exceptional flavors in this reverse sear steak recipe, there is no going back to the old way of cooking beef.
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THIS is the BEST Way to Cook Steak
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This is not a video about reverse sear. It is about dry brining, which you should do even when cooking traditionally.
виглядає дуже смачно
Porterhouse is a pretty average cut to be honest…
Welcome to 2018 Chef. We've been waiting for you 🙂
Incredible that there is no word about what F1 management did! Those are the guys that make this situation. Those are the guys that make we hate the sport.
If someone do not push these guys (and in other sports) to think twice before hide things.
They knew the crashgate before the end of season and avoid to deal with it.
We do not want to discover that ee were played years late.
I think you miss a big point and look just for the heated-up discussion.
Lack of a deep analysis.
You didn't temper the steak after taking out of the fridge? Doesn't seem to make much sense. Everyone says temper first.
The one from the fridge was hotter because the low temperature of the mean transferred heat from the pan more efficiently – like putting hot water in an ice cube tray freezes faster than cold water
I am glad he added a bit of steak to all that butter.
Sous vide, all day long
Well your wro g both ways.
Sous vide—
Try seasoning & setting-aside as you would with the reverse-sear method, the just pan-fry like your "old-school" method. Excellent video. Thank you.
steak right out of the fridge seared in olive oil?! uncle rodger would be furious. olive oil will burn and the steak will be not as good as if you let it become room temperature.
Cool, I wonder what the most delicious ribeye steak is in the world- there should be a world championship global contest and could include all grades of steaks (olive fed wagyu, regular wagyu, asian, euro, latin style steak), all cow (from there the contest could graduate to other meats like camel, horse, etc. lamb) in all methods, microwaved, induction, solar mirror baker, hot plate, etc.
God bless.
Everyone do yourself a favour and reverse sear in a smoker first, then finish on a pan with all the goodies! It will change your life!
So much reaction from such a thin piece of reverse seared steak 😅
Both steaks look amazing. I am a little surprised that there was as much a difference on steaks only one inch thick. Good to know!
My favorite is on masterbuilt gravity series smoked to 100° finished with a sear
LOL !!
Well done vid. Not a bunch of fluff but entertaining.
You should always cook from room temperature.
You didn't smash those garlic cloves. Need to damage for it to release the flavor.
Olive oil at this temps, really?
I usually do reverse sear, but I tend to over shoot how done I want it. I've typically done higher inner temp + pan on hi the whole time.
Next time I'll try your method with the 100 F target and lowering pan temp (and addatives).
Wow, just wow, you've certainly earned my subscription with this video. I love doing the reverse sear on my smoker, it's even better that way.
Yeah, Billy! You already know the answer but you made a video anyways!
My favorite is reverse sear on the smoker then a quick toss in the pizza oven at 1000 degrees for a min to crust up. But agreed no way to really know in a restaurant unless you treat it like brisket at a bbq joint, while supplies last.
I would've loved to have seen a 3rd steak cooked using the COLD SEAR method. Do you have a video like that, using the cold sear method?
I reverse sear all of my beef, but on the grill! The Big Green Egg or any Komodo style grill with lump charcoal is the cat’s ass! A tri-tip is one of my favorites.
https://youtube.com/shorts/etL21-ETSP0?si=qfPixoQ28I5ISj70
Gotta say, for me aging over night makes steak mealy, I hate that
Second, "letting it rest" is a lie, steak rests MORE than enough getting it from flame to plate to table, "letting it rest"it rest gets you a cold (yes, cold) steak before you're done
I guarnatee, in normak serving scenario, grill to plate to table, you blind compare my steak to one someone mistakenly believed the myth of "letting it rest, mine will be judged superior
LETTING IT REST IS A LIE
You have to sear that fat…. 20-30 seconds on the sides and tob when you sear…
Capillary action will draw the seasoning in as it rests overnight.